Mile-high sweet potato biscuits are hearty enough to feed the man in your life (but fluffy and delicious enough to keep everyone else coming back for more).
I said yes.
In case any of you were wondering, I feel fairly certain my cooking did a lot to influence the beginning of our relationship. In fact, I attribute a lot of things to my Sweet Potato Biscuit recipe.
Was it all thanks to the biscuits? That’s a tough call to make…but I’m certainly not discounting their powers.
And so, in honor of our engagement and entering this next big adventure, I share with you the recipe that made my man fall in love. Make them for breakfast this weekend – and serve them alongside Apple Cherry Butter or Instant Pot Persimmon Butter. I can bet you that your sweetheart will love them, too.
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter cut into pieces
- 1/2 cup cooked and mashed sweet potato
- 1 cup buttermilk
- Preheat oven to 425 degrees.
- In a large bowl, sift together the flour, baking powder, baking soda and salt.
- Cut the butter into the dry ingredients with a pastry cutter until the mixture resembles a coarse meal with a few pea-sized pieces of butter remaining.
- In a large measuring cup, whisk together the sweet potato and the buttermilk. Pour into the dry ingredients and stir to combine, just until barely combined.
- Turn the dough out onto a floured surface. Dough may be sticky; if so, lightly flour the top of the dough. Use your hands to bring the dough into a ball, then gently pat into a disk. Fold dough in half, turn it 90 degrees, and pat out again, flouring the dough as needed. Fold in half again. Repeat this process 1 more time. After the last fold, roll dough to 1-inch thick. Cut with a biscuit cutter; press cutter straight down, then twist to remove the biscuit. Re-roll dough as necessary, noting that rerolled biscuits will not get quite as much "lift" as the first batch. Cut 8-9 biscuits.
- Place cut biscuits in a 10-inch ungreased cast iron skillet, or close together on an ungreased baking sheet. Bake for 12-14 minutes, or until golden on top.